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Jicama Slaw

Health Freaks are Just Gonna LOVE These Tasty Jicama Slaw Recipes

Jicama slaw is a healthy salad dish. Are you in search of a jicama slaw recipe? If yes, then you have come to the right place.
Girija Shinde
Last Updated: Jul 21, 2017
Well, to begin with, jicama is a tuber which is cultivated in Central America and Mexico. Jicama has a sweet taste and is used to make many delicious dishes. Talking about jicama slaw, it is a type of salad consisting mainly of jicama and cabbage. All ingredients added to this salad are high in nutrition, which makes this salad a healthy choice. Another interesting thing about this salad, is that you can serve it as a salad and as an appetizer! Given below are a few different kinds of recipes you can try!
Recipe 1
  • 1 pound jicama
  • ⅓ cup fresh cilantro leaves, chopped
  • 3 tablespoons avocado or extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • Grated zest and juice of 2 medium limes, about ¼ cup
  • Grated zest and juice of 1 medium lemon, about 3 tablespoons
  • Juice of 1 fresh orange, about ⅓ cup
Firstly, combine lime zest, lemon juice, lemon zest, cilantro, orange juice, and red pepper in a blender and blend until all the ingredients are incorporated. When the ingredients are well blended, add a little oil and then transfer to a clean container. Now peel the jicama and slice very finely if you are preparing the dish to be consumed as a salad, or like French fries if you are serving it as an appetizer. Take a mixing bowl or a resealable bag and toss the jicama along with the dressing. Refrigerate the mixture for at least 5 hours before serving. It can be stored in the refrigerator for about 3 days.
Recipe 2
  • 1 large jicama, peeled and finely shredded
  • 2 carrots, shredded
  • ¼ cup cilantro leaves, finely chopped
  • ½ cup canola oil
  • 2 tablespoons ancho chili powder
  • ½ cup freshly squeezed lime juice
  • 2 tablespoons rice vinegar
  • ½ Napa cabbage, finely shredded
  • 2 tablespoons honey
  • Salt and freshly ground black pepper
Take a large bowl and add cabbage, carrots, and jicama to it. In another bowl, add vinegar, oil, lime juice, ancho powder, and honey. Season with salt and pepper, mix well, and add to the jamica mixture. Toss to coat thoroughly. Add in cilantro and let it stand at least for 15 minutes at room temperature before serving. The salad will be quite crunchy when fresh.
Recipe 3
  • 1 large jicama peeled
  • 4 carrots
  • 3 scallions, finely chopped
  • 1 red bell pepper, or yellow or ½ and ½ of both for color
  • 1 to 4 Serrano or jalapeño peppers, seeded and minced
  • 1 poblano chile pepper
  • 1" ginger
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • ¼ cup rice-wine vinegar
  • 1½ tablespoons dark oriental sesame oil
  • Freshly ground coarse black pepper
  • ¼ cup chopped cilantro
  • 2 cloves of garlic, minced
This is a spicy preparation. To make this salad, firstly cut poblano peppers, jicama, ginger, carrots and bell peppers into matchstick silvers with the help of a shredding disk on a mandoline or a food processor and set aside. Take a large bowl and mash garlic and sugar into it with the help of a wooden spoon. Add in vinegar and sesame oil, mix until the sugar dissolves. Add veggies and the remaining ingredients, toss to coat. You can add some more sugar, salt, and pepper before serving, if desired.
These were some of the easy jicama slaw recipes. You can add your favorite toppings or ingredients to any of the recipes given above; however, remember to keep the basic ingredients the same.